The period of sticky, flaky pilaf is over. Thanks to the secret “washing method” that the Japanese have been using for years, the pilaf becomes grainy, both in appearance and in taste.
Publika.az reports that according to the Japanese, the secret of perfect pilaf lies neither in expensive rice nor in skill. The real secret lies in the correct washing technique – a simple but important step before cooking the rice.
There is actually a very simple rule behind that soft, fragrant and grainy pilaf presented by master chefs.
Rice accumulates dust and a lot of starch during the steps it goes from stacking to packaging. If the rice is cooked without washing, this starch turns into a sticky mass during cooking, and as a result, the pilaf becomes mushy and heavy.
The process of washing rice, which has become almost a ritual in Japanese cuisine, is actually very easy and only takes a few minutes.
1. Mix with water:
Pour the rice into a wide bowl and add cold water.
2. Rub gently:
Rub the rice grains together lightly with your hands. The water will immediately turn white – this indicates that the starch has already been separated.
3. Repeat:
Strain the cloudy water, add cold water again. Repeat this process until the water is almost clear – usually 3-4 times.
Thanks to this simple step, the rice cooks more evenly, does not stick to the bottom and retains its full flavor.
Since it is separated from Dan, it absorbs spices and sauces better, as a result, the taste of pilaf is richer.
Even though the rice is a bit sticky after cooking, it’s never doughy – it’s both easier to eat and more beautiful to present.
In Japan, this washing step is not just a cooking technique – it is a symbol of respect for the food used and care for the person who will eat it.
This method works perfectly not only for short-grain rice like sushi, but also for long-grain rice like basmati and jasmine. (Milli.Az)
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